Cheese and Ham Buttermilk Scones

With Chives

Cheese and Ham Buttermilk Scones myfavouritepastime.com_0933Oh yes, the clearing of backlogged posts continues for me, and the cooking and baking of new recipes also continues. I probably have to start posting two recipes a day, perhaps? These scones were baked sometime in May 2013 (LOL). Since that initial baking I have baked them several times and usually serve them with soup or just snack on them. (I have just had some clear broth soup with freshly baked cheese and ham scones, straight out of the oven. It was delicious and filling.)

Cheese and Ham Buttermilk Scones myfavouritepastime.com_9191The ham can be substituted with bacon or any other kind of meat that pleases your palate. The cheddar cheese can equally be substituted with other cheeses you prefer. The chives, described as one of the finest herbs of French cuisine, add a lovely herbal and onion flavour. I have baked several Buttermilk Scones in the past. The most popular is the basic Buttermilk Scones with Strawberries and Cream. Scones are best eaten warm. I hope you enjoy these savoury scones.

  • Ingredients 
  • 250g (9 oz, 2 cups) self-raising flour
  • Pinch salt
  • 60 g (¼ cup; 2oz, ½ stick) butter, cubed
  • ½ cup grated cheddar cheese
  • ½ cup diced ham
  • 2 tablespoons chopped chives
  • ¼-½ teaspoon cayenne pepper
  • 220ml (⅔ + ¼ cup) buttermilk
  • Buttermilk or egg, for glazing

Cheese and Ham Buttermilk Scones myfavouritepastime.com_8651Please always assemble all ingredients before you start

Cheese and Ham Buttermilk Scones myfavouritepastime.com_8657Preheat oven to 430℉ (220℃). Brush baking sheet with melted butter or oil or just line with parchment (greaseproof) paper if preferred. Sift flour and salt into a large bowl.

Cheese and Ham Buttermilk Scones myfavouritepastime.com_8660Add cubed butter and rub into the flour briefly, and lightly, using your fingertips,

Cheese and Ham Buttermilk Scones myfavouritepastime.com_8663until the mixture resembles fine breadcrumbs.

Cheese and Ham Buttermilk Scones myfavouritepastime.com_8666Add the cheese, ham,  chives and cayenne to the flour and stir to combine. Make a well in the centre of the flour mixture.

Cheese and Ham Buttermilk Scones myfavouritepastime.com_8674Add almost all the buttermilk to the well.

Cheese and Ham Buttermilk Scones myfavouritepastime.com_8675Mix with a flat-bladed knife, to soft dough, adding more buttermilk, only if necessary.

Cheese and Ham Buttermilk Scones myfavouritepastime.com_8678Turn the dough onto a lightly floured surface (use self-raising flour) and knead briefly and lightly, folding it back over itself, and pressing down (about 20 seconds). The dough should just lose its stickiness.

Cheese and Ham Buttermilk Scones myfavouritepastime.com_8681Press or roll out dough to a flat  2 cm thick, circle. Cut dough into circles using a floured, 5 cm cutter. Pile the scraps together and press or roll out. Cut more pieces (do not re-knead).

Cheese and Ham Buttermilk Scones myfavouritepastime.com_8686Place the scones on the prepared baking sheet (baking tray). Glaze with buttermilk or if preferred glaze with egg for a shiny crust. Bake 10-15 minutes or until well-risen and golden brown. I baked the scones at 430°F (220°C) for 12 minutes.

Cheese and Ham Buttermilk Scones myfavouritepastime.com_8708Transfer to a cooling rack.

Cheese and Ham Buttermilk Scones myfavouritepastime.com_9186The scones were very delicious

Cheese and Ham Buttermilk Scones myfavouritepastime.com_9205You can serve with butter or any filling of your choice, or as an accompaniment to soup.

Cheese and Ham Buttermilk Scones with Chives

Preparation time: 20 minutes; Baking time: 12-20 minutes; Makes: 8-10

Ingredients

  • 250g (9 oz, 2 cups) self-raising flour
  • Pinch salt
  • 60 g (¼ cup; 2oz, ½ stick) butter, cubed
  • ½ cup grated cheddar cheese
  • ½ cup diced ham
  • 2 tablespoons chopped chives
  • ¼-½ teaspoon cayenne pepper
  • 220ml (⅔ + ¼ cup) buttermilk
  • Buttermilk or egg, for glazing

Instructions

  1. Preheat oven to 430℉ (220℃). Brush baking sheet with melted butter or oil or just line with parchment (greaseproof) paper if preferred.
  2. Sift flour and salt into a large bowl. Add cubed butter and rub into the flour briefly, and lightly, using your fingertips, until the mixture resembles fine breadcrumbs. Add cheese, ham, chives and cayenne to the flour and stir to combine. Make a well in the centre of the flour mixture.
  3. Add almost all the buttermilk to the well. Mix with a flat-bladed knife, to soft dough, adding more buttermilk, only if necessary.
  4. Turn the dough onto a lightly floured surface (use self-raising flour) and knead briefly and lightly, folding it back over itself, and pressing down (about 20 seconds). The dough should just lose its stickiness.
  5. Press or roll out dough to a flat round, 2 cm thick, circle. Cut dough into circles using a floured, 5 cm cutter. Pile the scraps together and press or roll out. Cut more pieces (do not re-knead).
  6. Place the dough on the prepared baking sheet (baking tray). Glaze with buttermilk or if preferred glaze with egg for a shiny crust. Bake 10-15 minutes or until well-risen and golden brown. Transfer to a cooling rack. Serve with butter or any filling of your choice.

Points to note:

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked at 430°F (220°C) for 12 minutes.
  • I always weigh my ingredients, especially the flour and butter. You can use cup measures, but please note that if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125 g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop.
  • The secret to light fluffy scones is ‘very light handling of the dough.’ Over handling will result in tough scones.
  • I prefer to brush my scones with egg because it gives a brown and glossy finish, but I just brushed these ones with buttermilk..
  • You can cut the scones into squares or any other shape you desire.
  • Scones are best eaten while they are still warm and fresh, but can be frozen up to three months.
  • For soft scones, wrap in a clean tea towel while still hot. For a crisp top, place on a wire wrack to cool.

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

84 thoughts

  1. practically perfect! I do love me some buttermilk biscuits, (you make them JUST like me – by the way) and nothing makes my heart sing like stuffing them full of savory goodies! cheers!

      1. Hello Liz 😀

        YES PLEASE !! or send your maid around with them 😉

        I daren’t tell you what the Spanish eat here locally as it will put you off food for life.

        What amazes me is the quality of your posts. I am in the middle of 2 massive posts to be published on Valentine’s Day. I have been at it all day and only 2/3rds through. So I know how much work is involved in your great posts. It must take you all day to cook, photograph and write up the recipe. Yours is one of my few favourite blogs, as I do appreciate all the work you put into it. I am so pleased that I am following you…..not stalking 😉 Big hug xox

        1. Ralph,
          Thank you for pampering me with so many kind words. I feel very honoured. Blogging is one of the hardest things I ever tried to do. Sometimes I just want to give up but I daren’t do that. I love cooking so that’s what keeps me going. Hey Ralph do you mean all this time I’ve been following you and you haven”t? I am following you too, not stalking… have a great day!
          Liz

        2. I HAVE been following you for ages !! As I said you are worth following !! You put so much work in your posts. I don’t follow bloggers who reblog all the time or post single photos or “a post a day” !! Keep cooking and posting my friend 😀 xox

        3. I hear you Ralph. Thank you for showering me with praise and all the kind words. Much appreciated. Have a wonderful weekend. I enjoyed reading your Valentine Cards!
          Liz

        1. My dinner has been posted…Green Chicken Curry. I did have a happy cooking and eating. Belated Valentine’s Greetings!
          Liz

  2. Almost too pretty to eat but I bet they are yummy 🙂 I just posted a recipe and pictures from April 2013 so I am still cleaning up like you. It will take forever as I keep seeing new recipes I just have to try instead of posting the old ones:)

    1. Hi Aunt Juju,
      Great to hear from you on a shiny Monday morning. Ha ha I think I still have at least 50 backlogged posts. I won’t give up. I’ll keep on trying and probably create some extra time. I also keep seeing new, better recipes..but I also love my old ones. Have a great week. Thanks for visiting!
      Liz

      1. It is hard to pass up the new recipes as I get so many magazines, cookbooks, watching the food channels and all of the email recipes from different sources. I find I often will combine a new recipe with an old one so it works out for the best. Have a good week and stay warm… 🙂

        1. I adore bacon. How can I get hold of the March Food Network Magazine? I hope you’re going to post some of those yummy recipes. I look forward to….thanks!

        2. That is very true. I have hundreds of cookbooks and resources floating around me…sometimes I get overwhelmed. Sometimes I even refrain from watching the food channels because I get overwhelmed. I look forward to your new recipes though. Good luck in everything you do!

        3. I am sure you can get a subscription to the magazine in Canada if you wanted; just go to foodnetworkmagazine.com or I would be happy to buy you a copy and mail it to you. I probably will be posting a simple recipe from the magazine; crisp applewood bacon dipped in chocolate and drizzled with white chocolate. Eventually I will post some of the other recipes – I have sorted out the ones I would like to make 🙂

        4. Omg that sounds so exciting. You should post that crisp applewood bacon, sounds like something I would love to try. It’s good you’ve sorted out the ones you want, please make a list and stick to it. Last year I shifted from one list to the other until the year ended and I never got to go through any of those lists. Very frustrating. I shall get a subscription from food network, thanks We probably even have the magazine in the library. I’ve not gone to the magazine section in a while. I’ll keep you posted. Enjoy making the new recipes. I’m still trying to post all the ones I did and photographed. I don’t want my photos to go to waste. It was nice chatting to you! Take care!
          Liz

    1. Hi Lignum,
      Ham, cheese, bacon..I’ve just had breakfast. It’s a lovely shiny day here. Oh boy I wish it could shine forever! Have a lovely week!
      Liz

    1. Oh yes Hari, you can use canned luncheon meat for this recipe as long as the taste appeals to you. Please let me know how it turns out. Have a wonderful weekend.

  3. Wow, nice! You are on a roll now. LOL, really enjoying seeing your lovely posts pop up! And don’t these scones look good. I do enjoy scones and these were a surprise….exciting!!! My appetite is back, the palms are waving to me and I’m wanting to get active. I hate being ill, everyone’s ideas of eating these with a nice hearty soup just makes one feel good, so, into my iPad recipe file it will go for a ” when I get home” baking! Thanks Liz! have a truly wonderful weekend!

    1. Hi Sandy,
      We had a tournament this week so I have kind of neglected the blog…I am trying to clear the good old backlog. It’s never ending (LOL). I am glad to hear your appetite is back. I know how it feels when one cannot taste anything. Your iPad must be a goldmine of recipes. I started using mine but I still don’t have any apps in it yet. Please advice on the best cookery apps. Enjoy your week. And thanks so much for your support!! Best wishes,
      Liz

      1. The app I use on the iPad is called recipe book. I can’t recall if it was a free one or at best no more than a few dollars. It is an excellent one for adding your own recipes and photos of the food,

    1. Thanks so much for your swift action, (even before the ink is dry….). I am glad you liked them. That’s what really matters. Have a lovely evening, Sophie!
      Liz

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